Sticky Toffee Pudding Recipe

Ingredients:

For the pudding:

200g pitted dates, chopped

250ml boiling water

1 tsp baking soda

85g unsalted butter, softened

140g dark brown sugar

2 large eggs

200g self-raising flour

1 tsp vanilla extract

For the toffee sauce:

200g light brown sugar

100g unsalted butter

250ml double cream

1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F). Grease a baking dish or individual ramekins.

2. Prepare the dates:

 Place the chopped dates in a bowl and pour the boiling water over them. Let them soak for about 10 minutes, then stir in the baking soda. This will help soften the dates and create a smooth texture.

3. Make the pudding batter:

   In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.

   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

   Stir in the vanilla extract.

   Gradually fold in the self-raising flour until well combined.

   Add the date mixture (including the soaking liquid) to the batter and mix until smooth.

4. Bake the pudding: 

Pour the batter into the prepared baking dish or ramekins. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.

5. Make the toffee sauce:

   In a saucepan, combine the light brown sugar, butter, and double cream.

   Cook over medium heat, stirring constantly, until the sugar has dissolved and the sauce is smooth and slightly thickened.

   Remove from heat and stir in the vanilla extract.

6. Serve: 

Once the pudding is baked, remove it from the oven and let it cool slightly. Pour the warm toffee sauce over the pudding, allowing it to soak in. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.